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CANDY 

As I Make It 

(Supplement) 

— By—— 

MARGERY A, RICKER 



Copyrighted and Published, 1921 

BY 

Margery A. Ricker 

LYNBROOK, N. Y. 



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AUG 13 1921 



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CANDY— AS I MAKE IT 



Lemon Plantation Kisses 

1% pounds granulated sugar 

1 pound corn syrup 

l 1 ^ pounds dark New Orleans molasses 

1 pint evaporated milk 

2 ounces best creamery butter 
iy 2 ounces cocoa butter 

3 teaspoonfuls lemon extract or lemon juice 

1 level teaspoonful flour (dissolved in a little cold milk) 

Place all the ingredients EXCEPT flour and lemon extract in kettle 
Put kettle on stove and stir batch until the sugar is dissolved, then 
put thermometer in kettle and cook batch over a moderate fire until 
the thermometer registers 250 degrees. Stir constantly to prevent 
scorching. As soon as thermometer registers 250 degrees remove ther- 
mometer from batch and stir in the teaspoonful of flour that has pre- 
viously been dissolved in a little cold milk. Stir this dissolved flour 
through the batch and let batch boil up for about a minute. <Then 
remove kettle from stove and pour batch onto a marble slab or platter 
that has been well oiled with some good vegetable or olive oil. Let 
batch stand for a few minutes, then drop over the entire batch the 
three teaspoonfuls of lemon extract. Fold in the edges and keep fold- 
ing in until the batch is cool enough to handle. Pull over a hook 
until it is light golden brown in color, then stretch out in strips about 
V 2 inch thick and clip with a pair of sharp shears into kisses. Wrap 
kisses in waxed paper. 

If you do not use a thermometer, test by dropping a spoonful of 
the mixture into a cupful of cold water. It should form into a firm 
ball. 

Peppermint Plantation Kisses 

Are made exactly the same as the Lemon Plantation Kisses except, 
Oi course, you omit the lemon extract and substitute peppermint. 

Cinnamon Plantation Kisses 

These are delicious, if you like cinnamon flavoring, and are made 
exactly the same as the Lemon Plantation Kisses, except you omit the 
lemon extract and substitute cinnamon. 



CANDY — AS I MAKE IT 



Pecan Taffy Patties 

1 pound light brown sugar 

% pint water 

% pound corn syrup 

V2 ounce best creamery butter 

1 teaspoonful vanilla extract 

y± pound pecan meats 

Place all the ingredients, EXCEPT vanilla extract and pecan meats, 
in kettle, stir mixture until sugar dissolves, then put thermometer in 
batch and cook over a moderate fire until thermometer registers 250 
degrees. It is not necessary to stir this batch continuously. Pass 
spatula over bottom of kettle occasionally, especially after thermometer 
registers 230 degrees. As soon as the proper degree is registered, re- 
move kettle from fire and let batch stand about five minutes in order 
that it may cool. Then stir in the vanilla and pecan meats, stirring 
just long enough to thoroughly blend the mass. Then drop from an 
oiled tablespoon onto a well oiled marble slab into thin patties. When 
cold wrap each patty in heavy waxed paper and store in a cool dry 
place. 

If you are not using a thermometer, test by dropping a spoonful 
of the mixture into a cupful of cold water. It should form into a firm 
ball. 

Fruit Taffy Patties 

Are made exactly the same as the Pecan Taffy Patties, except, of 
course, you omit the pecan meats and substitute two ounces of se- 
lected layer figs and two ounces of dates. Fruit should be cut into 
smalTpieces. 



Molasses Taffy Bars (Lemon) 



1 pound granulated sugar 

1 pound corn syrup 

1 pound dark New Orleans molasses 

8 ounces best creamery butter 

1 ounce cocoa butter 

I tablespoonful lemon juice or extract 

Place all the ingredients, except lemon juice or extract, in kettle 
and cook over a moderate fire until thermometer registers 265 degrees. 
Use a large kettle for boiling this batch, as it boils up high. Stir 



CANDY — AS I MAKE IT 



constantly during the boiling process to prevent scorching. As soon 
as thermometer registers 265 degrees, remove kettle from stove and 
pour batch onto a well oiled marble slab or into well oiled pans or 
platters. Let stand for a few minutes, then drop over the entire batch 
the tablespoonful of lemon juice or extract. Keep folding in the edges 
until cool enough to handle, then pull over a hook until it is light brown 
in color. Then flatten out on marble slab until it is about % inch thick 
and cut into bars any desired size. Each bar should be wrapped in a 
piece of waxed paper. 

If you do not use a thermometer, test by dropping a spoonful of the 
mixture into a cupful of cold water. It will be found too hard to form 
into a ball. 

This formula also makes good molasses kisses. Instead of flatten- 
ing out as for bars, pull into strips about one-half inch thick and with 
a pair of sharp scissors clip off into kisses about % inches long. As 
soon as the kisses have been cut, wrap in waxed paper. 

Molasses Taffy Bars (Cinnamon) 

These bars are made exactly the same as the Lemon Molasses Bars, 
except the lemon flavoring is omitted and a cinnamon flavoring sub- 
stituted. 

Molasses Taffy Bars (Peppermint) 

These bars are made exactly the same as the Lemon Molasses 
Bars, except the lemon flavoring is omitted and a peppermint flavoring 
substituted. 

Maple Fudge 

1 pound maple sugar 

1 pound Grade A sugar (resembles light brown sugar in texture, but 

it is almost white in color) 
1 pint sweet cream 
% ounce best creamery butter 

Crush the maple sugar into small pieces, place all the ingredients 
in kettle and cook over a moderate fire, stirring often to prevent 
scorching. Cook until thermometer registers 238 degrees, or until a 
spoonful of the mixture dropped into a cupful of cold water will form 
a soft ball. Remove kettle from stove and let mixture stand for about 
five minutes, then beat until it is thick and creamy. Pour beaten mass 
into heavy cardboard boxes that have been well lined with heavy waxed 



CANDY— AS I MAKE IT 



paper. Pour to a depth, of about % inch and mark off into squares 
any size desired. 

This is a rich, delicious fudge, and will be enjoyed by all who 
like maple flavoring. 

Maple Cocoanut Fudge 

Is made exactly the same as the Maple Fudge, except that % pound 
shredded cocoanut is added to the batch just before it is beaten. 



Maple Pecan Fudge 

Is made exactly the same as Maple Fudge, except that 6 ounces of 
pecan meats are added to the mixture just before beating. 

Maple Fruit Fudge 

Is made exactly the same as Maple Fudge, except that three ounces 
of selected layer figs and three ounces of dates are added to the mix- 
ture just before beating. Fruit should be cut into small pieces. 

Cream Wafers 

3 pounds granulated sugar 

1^4 pints water 

a /4 level teaspoonful cream of tartar 

Place all the ingredients in kettle, set kettle on stove and stir until 
the sugar is dissolved, NO LONGER. Then put thermometer in kettle 
and let batch boil until thermometer registers 243 degrees. Do not stir 
while the batch is boiling. Should any foreign substance come to the 
surface, remove it carefully with a silver or wooden spoon. Keep 
the sides of the kettle free from crystals by removing them, as they 
form, with a swab, made as instructed in Chapter V of Book. As soon 
as the proper degree has been registered, remove kettle from stove 
and pour batch slowly anl carefully onto a well dampened, large china 
platter. As soon as poured drop over the entire batch one tablespoon- 
ful of cold water, let batch stand until it is lukewarm, then with a 
wooden spoon or spatula cream as you do fondant. (See Chapter V.) 
It should be beaten until it is firm enough to form into a lump that 
can be lifted from the platter with the hands. As soon as firm, form 
into a little mound, cover with a damp cloth and let stand for about 
one-half hour. Then knead with the hands until it is soft and creamy. 
If desired this cream may be stored in a covered stone crock for future 



CANDY — AS I MAKE IT 



use. Store just as you do fondant. Better wafers are produced from 
cream that is a day or two old. The wafers are made as follows: Melt 
any desired quantity of the cream in a double boiler (see directions 
for melting fondant, Chapter V), flavoring with any desired flavoring. 
Melt cream until it is the consistency of thick cream. It should be hot, 
but under no consideration should it boil. Cover your table with a 
piece of Manila paper and over this put a few pieces of waxed paper. 
Have your funnel warmed slightly. Pour your melted cream into this 
warmed funnel and drop the wafers onto the waxed paper. They should 
be about X A inch thick and as large as a silver dollar. It will require 
some practice to get these wafers uniform in size and thickness. 'They 
are delicious, however, and a great variety can be made from the one 
batch of cream. They should be flavored and colored when the cream 
is melted. Vary as follows: 

Vanilla Cream Wafers, use one teaspoonful vanilla extract to one 
pound of cream. 

Peppermint Cream Wafers — use one teaspoonful (or more if you de- 
sire of strong flavoring) of peppermint extract to a pound of cream. 

Wintergreen Cream Wafers — use one teaspoonful of wintergreen 
flavoring to one pound of cream. Color a delicate pink, using a tiny 
speck of pink coloring for the purpose. 

Cinnamon Cream Wafers — use one teaspoonful cinnamon flavoring 
to one pound of cream. Color red, using a tiny speck of red coloring. 

Lemon Cream Wafers — use one teaspoonful of lemon juice or ex- 
tract to a pound of melted cream. Color a light yellow, either with 
grated lemon peel or a tiny speck of yellow coloring. 

Orange Cream Wafers — use a teasponoful of orange juice or ex- 
tract to a pound of melted cream. Color a light yellow, either with 
grated orange peel or a tiny speck of yellow coloring. 

Pistachio Cream Wafers — use a teaspoonful of pistachio flavoring 
to a pound of melted cream. Color green with a tiny speck of green 
coloring. 

If wafers are not intended for immediate use or sale, they should 
be packed in a box, lined with waxed paper, or wrapped in small pieces 
of waxed paper. If exposed to the air they will lose their creaminess 
and become very hard and dry. 

Unless one uses a thermometer it is rather difficult to get the 
proper degree when boiling this wafer cream. When tested in cold 
water it will form into a ball that is soft, but firm enough to lift out 
of the cup. 



CANDY— AS I MAKE IT 



Chocolate Fondant 

Chocolate fondant is delicious and just as easily made as the un- 
favored fondant, if directions are followed. A great variety of choco- 
late cream candy centers and bon bons can be made with chocolate 
fondant. When combined with nuts, fruit or cocoanut, it makes a 
delicious and satisfying confection. To make it the following ingredi- 
ents are used: 
2y 2 pounds granulated sugar 
1 pint water 

6 ounces bitter chocolate 
^i level teaspoonful cream of tartar 

Chip chocolate into tiny flakes. Place this chipped chocolate in a 
mixing bowl and stand bowl in a pan of water that has been heated to 
a temperature of about 165 degrees. Let bowl remain in this water 
until chocolate has melted. Then place the sugar, pint of water and 
cream of tartar in candy kettle. Place kettle over a moderate fire and 
stir mixture until sugar has dissolved. Then put thermometer in batch 
and as soon as thermometer registers 204 degrees stir in the melted 
chocolate. Stir just long enough to thoroughly blend the mixture, NO 
LONGER. Continue to cook batch WITHOUT STIRRING until ther- 
mometer registers 238 degrees. With a swab, made as directed in 
Chapter V, page 35, remove any crystals that may form on the sides 
of kettle while the batch is boiling. As soon as thermometer registers 
238 degrees remove kettle from stove and pour batch, slowly and care- 
fully, onto a platter that has been well dampened with cold water. 
Do not scrape out the last few drops from the kettle — these drippings 
falling onto the syrup that has already been poured, will cause the 
whole batch to granulate. Let batch stand until it is LUKE WARM, 
and then beat same with a wooden spoon or spatula, just as you do the 
unflavored fondant. Do not beat it as long as you do the unfavored 
fondant, as the chocolate in the batch causes it to "cream up" and 
harden very quickly. Beat until it is firm, then form into a mound, 
place a damp cloth or towel over it and let it stand for about twenty 
minutes. Then knead with the hands until it is soft and creamy. Place 
this kneaded cream in a stone crock (if it is not wanted for immediate 
use.) Over the fondant place a piece of waxed paper. Do not place 
a damp cloth over the chocolate fondant as you do when storing the 
unflavored fondant. It will become mouldy in a few days, if you do so. 
Keep the stone covered crock in a cool, dry place, not in the refrig- 

8 



CANDY — AS I MAKE IT 



erator. If stored as I have directed it will keep fresh for several 
weeks. Chocolate fondant will not keep as long as the unflavored 
fondant. 

If you do not use a thermometer, test as follows: The melted choc- 
olate should be stirred into the syrup just before it begins to boil. 
Test for the fondant by dropping a spoonful of the mixture into a 
cupful of cold water. It will form into a ball that Is very soft but re- 
mains firm enough to be lifted out with the fingers. 



Maple Fondant 



While it is true that one may obtain maple fondant by taking un- 
flavored fondant and adding maple extract, nevertheless, one does not 
get the true maple flavor unless maple sugar is used. The formula 
given below makes the finest kind, of maple fondant, and candies made 
from this fondant are delicious. 

2V 2 pounds maple sugar 
1 pint hot water 
% pint corn syrup 

Crush maple sugar into small pieces, then put in kettle and pour 
over it the hot water. Let stand until sugar dissolves partially, then 
add the corn syrup, put kettle on stove and stir until the sugar is 
entirely dissolved, NO LONGER. Put thermometer in batch and let 
mixture boil over a moderate fire, until thermometer register? 240 de- 
grees. Be sure to use an extra large kettle, as the maple syrup boils 
up high. As soon as the proper degree is registered, remove kettle 
from stove and pour batch slowly and carefully onto a well dampened 
platter. Let batch stand until it is lukewarm, then beat with a large 
wooden spoon or spatula. Beat until the batch is firm enough to enable 
you to take up the fondant in a mound, heating the maple fondant just 
as you do the unflavored fondant. As soon as firm enough to form into 
a mound, cover with a piece of damp cheesecloth or a towel and let 
stand for about thirty minutes. Then knead until soft and creamy. If 
it is not wanted for immediate use store in a covered stone crock. 
Place a piece of waxed paper over the maple fondant and do not cover 
it with a damp cloth as you do the unflavored fondant. Keep crock 
covered and store in a cool dry place, not in the refrigerator. Like 
the chocolate fondant, maple fondant will get mouldy if a damp cloth 
is put over it when it is stored. Maple fondant so stored will keep 



CANDY — AS I MAKE IT 



s 



fresh for several weeks. It will not, however, keep fresh as long a3 
the unflavored fondant. 

Chocolate Covered Raisin Creams 

Remove the seeds from any quantity of plump selected table rai- 
sins, or you may use the seeded raisins if you so desire. Flavor some 
fondant with vanilla extract, using the proportion of one teaspoonful 
of extract to a pound of fondant. Fold a small piece of the vanilla 
flavored fondant around each raisin and roll between palms of hand 
into a little round shape. Place on waxed paper and let stand until 
hard, then dip in melted sweet coating chocolate. Full directions for 
melting chocolate for dipping will be found under Chapter VI. 

Chocolate Covered Stuffed Cherries 

Place any quantity of Maraschino cherries in a sieve and let drain 
for several hours. Then stuff each cherry with a small piece of pecan 
meat, taking care not to break cherry apart. Dip each stuffed cherry 
into melted fondant that has been flavored with a little cherry extract 
and colored a delicate pink. Place on waxed paper until hard, then 
drop again in melted sweet coating chocolate. Full directions for melt- 
ing fondant will be found under Chapter V. 

Almond Creams (Vanilla) 

Flavor any quantity of unflavored fondant with vanilla extract, 
using one teaspoonful of extract to one pound of fondant. Knead with 
hands until flavoring is worked through fondant. Have ready some 
shelled almonds. Almonds may be blanched or not, as preferred. (Full 
directions for blanching almonds will be found on page 55 under 
"Chocolate Covered Almond Creams." Fold a small piece of the vanilla 
flavored fondant around each almond and roll between the palms of 
the hand into little oblong shapes. Then roll each little shape in gran- 
ulated sugar until it is entirely covered. Place candy on waxed paper 
and let stand until hard. 

Almond Creams (Chocolate) 

Are made exactly the same as the Vanilla Almond Creams, except, 
of course, you use chocolate fondant instead of the unflavored fondant 
Flavor this chocolate fondant with a teaspoonful of vanilla extract. 

10 



CANDY— AS I MAKE IT 



Almond Creams (Maple) 

Are made exactly the same as the Vanilla Almond Creams. Use 
maple fondant instead of the unfavored fondant. Do not use any 
vanilla extract with this maple fondant. 

Cocoanut Drops (Vanilla) 

1 pound unfavored fondant 
1 teaspoonful vanilla extract 
4 ounces shredded cocoanut 

Melt fondant in a double boiler as previously directed, until it is 
soft and creamy. Then add the vanilla extract and cocoanut. Stir 
until well blended. Drop into little kisses from a teaspoon. Kisses 
should be dropped onto waxed paper. 

Cocoanut Drops (Chocolate) 

Are made exactly the same as the Vanilla Cocoanut Drops, except, 
of course, one substitutes chocolate fondant for the unfavored fondant. 

Cocoanut Drops (Maple) 

Are made exactly the same as the Vanilla Cocoanut Drops. Sub- 
stitute maple fondant for the unfavored fondant. Omit the vanilla 
extract. 

Vanilla Cocoanut Cakes 

1 pound unfavored fondant 

1 teaspoonful vanilla extract 

2 ounces of shredded cocoanut 

Melt the fondant in a double boiler to a creamy consistency. Then 
add vanilla and cocoanut and stir until well blended. Drop from a 
tablespoon onto waxed paper. Drop in cakes of any desired size. They 
should be not quite % inch thick. Just as soon as they are hard enough 
to lift from the waxed paper they should be wrapped in waxed paper, 
if not wanted for immediate use. These cakes dry out in a few days. 
They are, however, easily made and generally liked. 

Strawberry Cocoanut Cakes 

Are made exactly the same as the Vanilla, except, of course, you 
omit the vanilla extract and substitute strawberry. Use the fresh 
juice if you can get it. These cakes should be colored a delicate pink. 

ll 



CANDY — AS I MAKE IT 



Lemon Cocoanut Cakes 

Are made exactly the same as the Vanilla. Omit the vanilla ex- 
tract and substitute lemon extract or lemon juice. Color a light yellow. 

Maple Cocoanut Cakes 

Are made with the maple fondant instead of the unflavored. Do 
not use any flavoring, using same proportion of cocoanut. 

Chocolate Cocoanut Cakes 

Are made with the chocolate fondant instead of the unflavored. 
Flavor with one teaspoonful vanilla extract. 

Old Dutch Cocoanut Bon Bons (Vanilla) 

These bon bons should be moulded in corn starch. Therefore, pre- 
pare your starch trays or cardboard boxes first. Do this as directed in 
Chapter V. You may use any shape mold for making the impressions 
in the starch. When all impressions have been made melt one pound 
of unflavored fondant in a double boiler. Melt to a creamy consistency, 
then add 1 teaspoonful of vanilla extract and two ounces of shredded 
cocoanut. Stir until well blended, then run this mixture into the starch 
impressions, using a funnel for the purpose. Let the centers stand until 
hard, then dip in melted fondant that has been flavored with vanilla. 
As you dip each center place same on waxed paper and let stand until 
hard. 

Quite a variety of these bon bons may be produced by dipping the 
hardened centers in differently flavored melted fondant. Strawberry, 
lemon, pistachio, cherry are just a few. However, these bon bons are 
usually dipped in but three varieties, namely, vanilla flavored fondant, 
maple fondant and chocolate fondant. 

Chocolate Covered Cream Cocoanut Bars 

3 pounds granulated sugar. 

1% pints water 

y± level teaspoonful cream of tartar 

ZV2 pounds unflavored fondant 

10 ounces shredded cocoanut 

1 teaspoonful vanilla extract 

Place sugar, water and cream of tartar in kettle, put kettle on 
stove and stir until sugar has dissolved, NO LONGER. Place ther- 

12 



CANDY — AS I MAKE IT 



mometer in kettle and let batch boil until thermometer registers 242 
degrees. Watch carefully and remove, with a swab, any crystals that 
appear on the sides of kettle. (Pull directions for removing crystals 
will be found under Chapter V.) As soon as thermometer registers 
242 degrees, remove kettle from stove, let stand for about three min- 
utes, then stir in the fondant. Stir until the mass is thick and creamy, 
then add the ten ounces of shredded cocoanut and the vanilla extract 
and stir until all are well blended. Pour mixture into starch trays 
that have been well lined with heavy waxed paper. In the absence 
of a starch tray use a large heavy cardboard box. Have box well lined 
with waxed paper. Mixture should be poured to a thickness of about 
% inch. When cold cut in bars any desired size. Then dip each bar 
in melted bitter coating chocolate. 

If desired, bars may be dipped in sweet coating chocolate. This 
candy is so sweet, however, the bitter chocolate will be found a pleas- 
ing contrast and will be preferred by many. 

Test by dropping a spoonful of the mixture into a cupful of cold 
water. It will form a soft ball. 

Chocolate Covered Maple Cocoanut Bars 

Are made exactly the same as the Chocolate Covered Cream Cocoa- 
nut Bars, except that maple fondant is substituted for the unfavored 
tondant and the vanilla extract is omitted. Use the same proportions 
throughout. 

Chocolate Covered Chocolate Cocoanut Bars 

Are made exactly the same as the Chocolate Covered Cream Cocoa- 
nut Bars, except that chocolate fondant is substituted for the unflavored 
fondant. However, one does not use as much of the chocolate fondant 
Use only 2y 2 pounds of the chocolate and but seven ounces of the 
shredded cocoanut for these bars. If the mixture does not get too 
thick more cocoanut may be added, but seven ounces will be found 
about right. Use the vanilla flavoring in these bars. 



Almond Bars 



1 pound granulated sugar. 

% pound corn syrup 

Vz pint water 

l 1 ^ pounds blanched almonds 

1 teaspoonful lemon juice or extract 

13 



CANDY — AS J MAKE IT 



Place sugar, corn syrup and water in kettle, set kettle on stove 
and stir until sugar is dissolved, NO LONGER. Then put thermometer 
in batch and cook batch over a hot fire until thermometer registers 290 
degrees. Keep the sides or the kettle free from any crystals that may 
appear during the boiling process. Do this with a wet swab as di- 
/^ly rected in Chapter V, under Fondant. As soon as the thermometer reg- 
isters 290 degrees, remove thermometer from kettle and stir in the 
almonds, just a few at a time. Stir until all the almonds are mixed 
with the syrup, then remove kettle from stove, stir in the lemon juice 
and pour mixture onto a well oiled marble slab. Pour to a thickness of 
about y s inch. Let stand a few minutes (about three), then cut into 
bars any desired length. Cut quickly so that the batch will not harden 
before the bars are all cut. 

Full directions for blanching the almonds will be found on page 
55 of my book under "Chocolate Covered Almond Creams." Almonds 
should be blanched hours before they are used so that they will be 
perfectly dry. 

Walnut Bars 

Are made exactly the same as the Almond Bars, but walnuts are 
substituted for the almonds. 

Pecan Bars 

Are made exactly the same as the Almond Bars. Pecans are used 
in place of the almonds. 

Brazil Nut Bars 

Are made exactly the same as the Almond Bars. Brazil nuts are 
used in place of the almonds. 

Hazel Nut Bars 

Are made exactly the same as the Almond Bars, except the hazel 
nuts are used in place of the almonds. 

Browned Almond Bars 

1 pound granulated sugar. 

% pound corn syrup 

V 2 pint water 

l 1 ^ pounds blanched almonds 

1 teaspoonful lemon extract or lemon juice 

14 



CANDY — AS I MAKE IT 



Place corn syrup, sugar and water in kettle, set kettle on stove 
and stir mixture until sugar is thoroughly dissolved, NO LONGER. Put 
thermometer in kettle and cook over a hot fire until thermometer reg- 
isters 250 degrees. Keep the sides of the kettle free from any crystals 
that may appear during the boiling process. Do this with a wet swab 
as directed in Chapter V, under Fondant. As soon as thermometer reg- 
isters 250 degrees, remove thermometer from kettle and add the almonds 
a few at a time. Keep stirring the batch gently and boil until the 
almonds begin to brown. Do not stir continuously as in making cara- 
mels, just stir enough to keep the almonds from sticking and burning. 
As soon as they are all nicely browned, remove kettle from stove, add 
the lemon extract and pour batch onto a well oiled marble slab. Let 
stand for a few minutes, then cut in bars any desired size. Cut quickly 
so that batch will not harden before bars are cut. 

Browned Walnut Bars 

Are made exactly the same as the Browned Almond Bars. Use 
the same amount of walnuts instead of almonds and add the walnuts 
when the thermometer registers 260 degrees. Continue cooking until 
they are slightly browned. 

Browned Pecan Bars 

Are made exactly the same as the Browned Walnut Bars. The pe- 
cans are also added when the thermometer registers 260. 

Browned Brazil Bars 

Are made exactly the same as the Browned Walnut Bars. The 
mixture should cook only long enough to allow the Brazil nuts to be- 
come a very light golden brown. Any brown inner bark that adhers 
to the Brazil nuts should be removed before the nuts are added. Do 
this with a sharp knife. The nuts should be white when added to the 
boiling batch. Put them in the boiling syrup when the thermometer 
registers 265 degrees. 

Browned Hazel Nut Bars 

Are made exactly the same as the Browned Walnut Bars, using 
the same proportions. The hazel nuts should be added when the ther- 
mometer registers 260 degrees. The hazel nuts should have the outer 
brown skin removed. Do this in this way; put the nuts in a pan and 

15 



CANDY — AS I MAKE IT 



let pan remain in a moderate oven for a few minutes or until the nuts 
have become just hot enough so that you can roll them between the 
palms of the hands. Roll three or four nuts together, rubbing them 
against each other. You can in this way remove a great part of the 
brown skin. 

Peanut Bars 

1 pound granulated sugar 

% pound corn syrup 

*4 pint water 

1% pounds raw peanuts 

1 teaspoonful lemon extract or lemon juice 

Peanuts should be prepared some hours before they are to be used, 
sc that they will be thoroughly dry. Remove shells from peanuts, 
then blanch them. Full directions for blanching peanuts will be found 
under Chapter XIII under "Salted Peanuts." Be sure they are thor- 
oughly dry, then put sugar, corn syrup and water in kettle, put kettle 
en stove and stir until sugar has dissolved, no longer. Put thermometer 
in batch and cook over a hot fire until thermometer registers 240 de- 
grees. Remove any crystals that appear during the boiling process. 
Do this with a wet swab as already instructed under Chapter V (Fon- 
dant). As soon as thermometer registers 240 degrees remove the ther- 
mometer and add the blanched peanuts a few at a time. Stir the boil- 
ing mass gently, so that the peanuts will not stick and burn. Continue 

to cook until the peanuts are light brown, then remove kettle from 
stove, add the lemon extract and pour batch onto a well oiled marble 
slab. Let stand a few minutes, then cut into bars any desired size. 

Fruit Bars 

1 pound granulated sugar 
*A pounds corn syrup 

V<z pint water 

4 ounces Maraschino cherries 

8 ounces selected layer figs 

2 ounces nuts (walnuts or pecans) 

1 teaspoonful lemon extract or lemon juice 

Put sugar, corn syrup and water in kettle, put kettle on stove ana 
stir until sugar has dissolved, no longer. Then put thermometer in 
batch and cook over a hot fire until thermometer registers 280 degrees. 

16 



CANDY— AS I MAKE IT 



Then put in figs, which have been cut into small pieces, also the nuts, 
which have also been cut into small pieces. Boil for a few minutes, 
mixing the mixture thoroughly. Then add the Maraschino cherries. 
Cherries should be prepared several hours before they are to be used. 
Remove them from the liquor, then cut them in small pieces, put them 
in a sieve and let them remain there for several hours so that all the 
liquor may drain from the cherries. When the cherries have been added 
to the batch, stir them in gently until thoroughly blended, then remove 
kettle from stove, stir in the lemon juice and pour batch onto a well 
oiled marble slab. Let stand for a few minutes, then cut into bars any 
desired size. 

Nut or Fruit Stacks or Patties 

These patties, or as they are called in some stores "stacks," may 
be made from any of the foregoing recipes. Instead of pouring them 
cnto a marble slab do this, — take a muffin ring form, oil it well with 
some good vegetable or olive oil, and place it on a marble slab or plat- 
ter that has been well oiled. Just as soon as the lemon juice has been 
added to the batch take a spoonful of the batch and put it into each 
little muffin form. Do not press it down firm, just put it into the form 
so that the latter is filled. Let stand for just a few minutes, then lift 
the form up and the patties or stacks will be found round. Should 
your muffin ring form be very light weight, then put a weight on it so 
that it will not shift. "Work quickly when spooning out these stacks, 
as the mixture hardens very rapidly, and unless you do work rapidly 
it will harden in the pan before you have spooned out all the stacks. 
The batch given in all of the above recipes is small and the amateur 
can handle the batch easily if directions are followed. 

Note 

All of the foregoing nut bars are, with a little practice, easily made 
and simply delicious. When made into the stack or patty form they are 
a novelty in many localities and will take well where offered for sale. 
If you buy the nuts already shelled, bars are easily and quickly made. 
They are, due to the quantity of nuts used, a more or less expensive 
candy, and sell in many of the high class shops in the East for $1.50 a 
pound, and indeed they are well worth it. It may seem that the quan- 
tity of nuts used is large for the quantity of syrup. However, one 
should use a great quantity of nuts, the idea being that the finished 
product apparently is all nuts, the same simply being held together with 

17 



CANDY — AS I MAKE IT 



the syrup. Of course, a lesser quantity of nuts can be used, but this 
makes a cheaper grade of candy. There is one fact to be borne in mind 
when making this candy — it comes really under the head of "Hard 
Candies." As already explained in my book, hard candies cannot be 
made on a hot, sultry day. Clear cool days are ideal for this kind of 
candy making. Also bear in mind this fact, just as soon as the candies 
have hardened, which will be in a very short time, each little bar or 
stack should be wrapped in a piece of heavy waxed paper. If you 
are offering them for sale, wrap them in the waxed paper and pack 
them in a box. They will then be protected from the weather condi- 
tions. If you leave any of this candy exposed to the air for any length 
of time it will get sticky. It should be hard and smooth to the touch. 
Also please bear in mind that the fruit bars containing the cherries 
will run very easily. If you care to you can omit the cherries and 
substitute dates, then they will not run so easily. Here in the East we 
can purchase all kinds of nuts shelled and the almonds and peanuts 
blanched. This saves much in the line of labor, and although the nuts 
are more expensive when purchased this way, that is the only way to 
buy them if you are making this candy for profit. After you have had 
a little experience in handling this candy you can double the recipe 
for larger quantities. 

It is rather difficult to give the water test on this kind of candy. 
If you are making the plain nut bars, where the syrup is boiled to 290 
degrees, this degree can be determined in this way; drop a little of 
the mixture into a cupful of cold water. It should become very brittle 
or crisp immediately. You will really require a thermometer for mak- 
ing the other bars. 

Milk Chocolate Bars 

I do not know of any candy more easily made than milk chocolate 
tars. However, one requires a mold for molding these bars. These 
molds are made of heavy tin and come in frames containing five or six 
forms, according to the size of the frame. Molds containing a greater 
number of bars can be made to order, if desired. Since these molds 
are made of heavy tin they will last many years if proper care is taken 
of them. 

To make these bars melt milk chocolate just as you do the con- 
fectioners' sweet coating chocolate. Full directions for melting choco- 
late will be found under Chapter VI of my book. Melt the chocolate 

18 



CANDY— AS I MAKE IT 



to the proper consistency. It must be very thick and practically cold, 
just as it is when coating centers. Test it in this way; drop a small 
quantity onto a piece of waxed paper. Smooth it down so that it is a 
thin patty. If 'it dries in a very few minutes it is ready to put into 
the molds. Do not oil or grease the molds. Have them perfectly dry, 
pour the chocolate into them so that it comes to the top of each mold. 
It must not come over the top; it will form a ridge on the bar if it 
does. Smooth the top of the bar off with a knife, or leave it rough, 
as you prefer. If the chocolate is of the proper temperature when 
poured into the mold the bar will dry very quickly. If it is too hot 
or thin it will dry slowly, will be gray and streaky and will stick to 
the mold. If it dries quickly it will be an easy matter to lift it out of 
the mold. If the bar cannot be readily removed try inserting the 
small blade of a penknife. Insert it very carefully at the corners and 
in the center, so as not to mar the bar. With a little care it can be 
gently loosened and removed from the mold. As soon as the bars are 
removed from the mold they should be wrapped in waxed paper. If 
they are for sale, wrap them in a piece of waxed paper, and put a label 
around them. They are then ready for the counter. 

These bars are known and sold in practically all stores throughout 
the United States. With a little practice they are easily made, and 
where one desires to sell them for profit, they afford a nice profit if the 
chocolate can be purchased in large quantities. There is one point to 
remember about the milk chocolate, however; it softens and loses its 
shape very quickly in warm weather and will not hold up as well as 
the sweet coating chocolate. This latter named chocolate holds up 
much better in all climates and weather than the milk chocolate and 
is preferred by many. This recipe and those that follow can be made 
up in the sweet coating chocolate, if desired. 

Milk Chocolate Bars (Fig) 

These bars are made like the plain bars, except that selected layer 
figs, cut in small pieces, are added to the chocolate as it is melted. Use 
the proportion of four ounces of figs to one pound of chocolate. A 
lesser quantity of figs can be added, if desired, but the above propor- 
tion is a good one. Put this mixture into the molds, just as you do 
for the plain bars. As soon as hard remove bars from mold and wrap 
in waxed paper. Be sure to have the chocolate melted properly so 
that it will harden quickly. 

19 



CANDY — AS I MAKE IT 



Milk Chocolate Bars (Nut) 

These bars are made exactly the same as the Fig Bars except that 
nuts are substituted for the figs. Use pecans or walnuts as preferred. 
Break them up in small pieces, do not put through food chopper. If 
desired one can use whole almonds, either blanched or not. Use a 
proportion of four ounces of nuts to one pound of chocolate. 

Milk Chocolate Bars (Date) 

Make the same as the Pig Bars, using dates instead of figs, in the 
same proportion. Cut the dates in small pieces. 

Milk Chocolate Bars (Raisin) 

Make the same as the Fig Bars, using raisins instead of figs, in 
the same proportion. Leave the raisins whole or cut them in smaller 
pieces as desired. 

Milk Chocolate Bars (Cocoanut) 

Make these bars just as you do any of the foregoing, using shredded 
cocoanut (dry) for the purpose. Use a proportion of two ounces of 
cocoanut to one pound of milk chocolate. 

Milk Chocolate Bars (Fruit and Nut) 

For these bars use the following combination: 
1 ounce of selected layer figs 
1 ounce of dates (with stones removed) 
3 ounce of raisins 
1 ounce of pecan or walnut meats 

Run this mixture through the food chopper, using the smallest 
size cutter. Mix mixture well with the melted chocolate and when 
thoroughly blended pour into molds. They are delicious and highly 
nutritious. 

Chocolate Wheels 

These wheels can be made from any of the above formulas, the 
difference being in the way they are molded. Instead of using a bar 
mold I use a muffin ring frame for this purpose. Everyone is familiar 
with the milk or sweet chocolate bars. The little wheels, however, are 
something new, as far as appearance is concerned, and they take for 

20 



CANDY — AS I MAKE IT 



this reason. Then, too, almost every kitchen has a muffin ring frame 
of some kind, and this, of course, eliminates the expense of a bar mold. 
Frepare your chocolate as directed heretofore. Have it plain, or add 
nuts, raisins, dates, figs or whatever the fancy dictates, using the pro- 
portions already given. Do not oil or grease the muffin ring. Place 
a piece of waxed paper on the table, or some flat, smooth surface. Then 
put the muffin ring frame on the piece of waxed paper. As soon as choco- 
late is of the proper temperature, drop it into the frame. You can 
smooth off each patty, or leave it rough, as you desire. These wheels 
should be about y 2 inch thick. The frame I use for this purpose meas- 
ures % of an inch in height, and I put in the chocolate so that it does 
not come to the top of the frame. Just as soon as the chocolate hard- 
ens, gently push each little wheel through the frame. It will be smooth 
on the bottom and sides. "Wrap each wheel Tn a piece of waxod paper 
and put a label around it, as you do for the bars, if same is intended 
for sale. 

Walnut Cakes 

1 pound brown sugar (medium grade brown sugar) 

V 2 pint thin cream 

3 ounces walnut halves 

Place sugar in kettle (if lumpy, crush it), then add cream, place 
kettle on stove and stir until dissolved, then put thermometer in batch 
and let batch cook over a moderate fire until thermometer registers 
244 degrees. This batch boils up very high, therefore use a kettle of 
at least six quarts capacity. This batch should not be stirred during 
the boiling process, but in order to prevent possible sticking to the 
kettle, pass a silver or wooden spoon over bottom of kettle occasionally. 
As soon as thermometer registers 244 degrees, remove kettle from 
stove and let mixture stand for about five minutes. Have ready a 
muffin ring form that has been well oiled with some good vegetable 
oil. Place this oiled muffin ring on a well oiled marble slab or per- 
fectly flat platter. In each little form place three or four halves of 
the walnuts, and pour the cooled mixture over these walnut halves. 
Let stand until the mixture has set, then lift muffin frame. As soon 
as cakes are hard and cold they should be wrapped in heavy waxed 
paper and stored in a cool,dry place. 

These cakes are delicious, very "easy to make," and "everybody 
likes them." They are a good candy to make for the man or woman 
who desires to sell candy for a livelihood. 

21 



CANDY— AS 1 MAKE IT 



4* 



If you are not using a thermometer test by dropping a spoonful of 
the mixture into a cupful of cold water. It should form into a ball 
that is almost firm. 

Pralines 

1 pound Grade A sugar (this is the lightest brown sugar sold, it is 

almost white in color) 
V2 pint thin cream 
3 ounces pecan halves 

Place sugar in kettle, add cream, place kettle on stove and stir 
until sugar is dissolved, put thermometer in batch and let batch cook 
ever a moderate fire until thermometer registers 238 degrees. This 
batch boils up high, therefore use a good sized kettle (of at least six 
quarts capacity). Do not stir during the boiling process. Ocasionally 
pass a silver or wooden "spoon over the bottom of kettle to prevent 
sticking. As soon as thermometer registers 238 degrees, remove kettle 
from stove, let batch stand until slightly cool (about five minutes) then 
stir until it is thick and creamy. Let stand for about half an hour, 
then put into a double boiler and melt as you do fondant. It will 
be necessary to have the water in the outer vessel very hot in order 
to melt this mixture. Do not let the mixture boil, stir constantly until 
it is very soft and creamy. Have ready a few sheets of heavy waxed 
paper. Place on the waxed paper the pecan halves. Arrange them in 
clusters of three or four. Then pour a large spoonful of the melted 
cream over each little cluster of pecan halves. It should form into a 
very thin round patty. Let stand until firm, then turn the paper 
quickly upside down, pull off and let pralines dry on the undei side. 

Should this batch be too thick to melt easily in the double boiler, 
add a tablespoonful of water to thin it. If you beat batch until it is 
thick and creamy, but not stiff, it will melt readily when put in the 
double boiler. 

Pralines are good, show a good profit for the man or woman who 
desires to sell candy, but since they break so easily cannot readily be 
handled unless packed in boxes. They may be packed in a little indi- 
vidual cardboard box or may be arranged in boxes containing six. 
They should also be wrapped in a piece of thin waxed paper, since 
they dry out quickly. 

If you do not use a thermometer, test by dropping a spoonful of 
the mixture into a cupful of cold water. It should form into a soft ball. 

22 



CANDY — AS I MA.KE IT 



Chocolate Covered Chocolate Cream Bars 

1 pound fondant 

6 ounces sweet chocolate 

1 teaspoonful vanilla extract 

Cut the chocolate into tiny pieces, melt as previously directed. 
Melt the fondant in a double boiler. (Full directions for melting fon- 
dant will be found under Chapter V.) As soon as the fondant is melted, 
stir in the teaspoonful of vanilla and add the melted chocolate. Stir 
until well blended, then pour mixture into a heavy cardboard box that 
has been well lined with waxed paper. Let stand until hard, then cut 
into bars any desired length or size. Dip these bars into melted choco- 
late. Let stand until chocolate hardens, then wrap in waxed paper. 
(Full directions for coating with chocolate will be found under Chap- 
ter VI.) 

Chocolate Covered Chocolate Cream Bars with Nuts 

If desired a delicious bar may be made by adding either chopped 
walnuts or pecans to the above formula. Use as many nuts as de- 
sired. About two ounces will be found the proper quantity for the 
above formula. 



23 



